Methods/steps

Beef Tenderloin:

* Slice open the pieces of beef and garnish inside of pockets with the St. Nectaire.* Close by wrapping with a piece of bacon.* Cook the beef tenderloin in a frying pan for about 7 minutes on each side (or until meat is cooked to your taste).* Deglaze the pan with (Auvergne) red wine to make a light sauce.

Polenta Croquette:

* Prepare the day before * Cook 1/2 c. polenta with 2 c. milk.* When almost ready, add the St. Nectaire and 2 egg yolks (save the egg whites.* Spread on baking sheet, chill and put aside.* Cut the cold polenta into sticks.* Beat egg whites and add oil and breadcrumbs made from white or spice bread.* Roll polenta in flour, then in egg white mixture, and fry.